Around the Fire

Around the Fire centers on live-fire cooking techniques and recipes from chefs Greg Denton and Gabrielle Quinonez Denton of Ox Restaurant in Portland, Oregon. The book provides instruction on grilling methods, equipment selection, and fire management. The recipes span vegetables, seafood, meat dishes, and sauces - all designed for cooking over open flame. Each recipe includes specific guidance on fire positioning, temperature control, and timing to achieve professional results at home. The authors share their expertise through detailed photography and step-by-step directions that make advanced grilling accessible to home cooks. Cultural influences from Argentina, Spain, and the American Northwest shape the recipe collection. At its core, this book celebrates the primal connection between fire, food, and community gathering. The techniques honor traditional wood-fired cooking while introducing modern interpretations for contemporary kitchens.

Readers found this grilling cookbook provided clear instructions for creating restaurant-quality dishes at home. Many praised the recipes for bold flavors and unique ingredient combinations, particularly the sauces and marinades. Liked: - Detailed fire-management techniques - High-quality photography - Mix of simple and advanced recipes - Restaurant adaptations that work in home kitchens Disliked: - Many ingredients hard to source outside major cities - Some recipes require expensive equipment - Time-consuming preparations - Complex recipes not practical for weeknight cooking One reader noted: "The chimichurri butter recipe alone is worth the price." Another commented: "Instructions for fire management changed how I grill." Ratings: Amazon: 4.7/5 (158 reviews) Goodreads: 4.5/5 (28 reviews) Most negative reviews focused on ingredient availability and recipe complexity rather than recipe quality or results.

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🔥 Greg and Gabrielle Denton met while working at Terra Restaurant in St. Helena, California, and later opened Ox Restaurant in Portland, which earned them a James Beard Award nomination. 🔥 The book's grilling techniques are inspired by the Argentinian method of cooking over wood fire, particularly using a unique adjustable-height grill called a brasero. 🔥 Many recipes in the book feature unexpected combinations of grilled and raw ingredients, like their signature Grilled Beef Skirt Steak with Onion Slaw and Chimichurri. 🔥 The authors developed their signature "dirty" cooking technique, where ingredients are placed directly on hot embers, giving foods like beets and carrots an intense, smoky flavor. 🔥 Before writing this cookbook, the Dentons spent years perfecting their methods by cooking over fire in their backyard, testing different woods and techniques before opening their restaurant.